Easy Cornbread Dressing Recipe
Easy Cornbread Dressing is moist and deliciously seasoned with onions, celery, broth, and savory herbs. Looking for the perfect cornbread stuffing recipe for your holiday meal? This classic is served on our Thanksgiving & Christmas tables every year.
Servings: 10 servings
Ingredients
- 6 tablespoons butter
- 1 cup diced celery
- ½ small onion diced
- 1 box stovetop cornbread stuffing mix
- 1 package herb-seasoned classic stuffing mix (Pepperidge Farms Blue Package) - not the cubes
- ½ sleeve saltine crackers crushed
- 4 to 6 cups chicken stock/broth See instructions - I usually use 6
- 2 large eggs beaten
- ½ cup milk
- salt and pepper to taste
Instructions
Prepare Cornbread Dressing Mixture
- Melt butter in a large skillet over medium heat. Add celery and onion. Cook over medium-low heat until tender, about 10 minutes. (You don’t want them browned just tender)
- In a measuring cup add milk and egg and beat until combined (set aside).
- In a large bowl combine cornbread stuffing mix, herbed stuffing mix, saltine crackers, and celery and onion mixture. Stir to combine.
- Next add in the milk and egg mixture, salt & pepper to your taste. Then slowly pour the broth/stock over the stuffing mixture and stir until completely mixed. You want the mix to be thick and very moist. A lot of this moisture will bake out as it cooks. I usually use all 6 cups of broth, but you can start with 4 cups and add to desired consistency.
Oven Baked Instructions
- Preheat the oven to 350°F. Butter or spray a 9x13-inch casserole dish.
- Pour the mixture into the prepared baking dish.
- Bake covered for 35 minutes, remove foil, and bake uncovered for another 10 to 20 minutes until golden brown and set. Oven temperatures vary. Bake for a total of 45 minutes to 1 hour.
Slow Cooker Instructions
- Lightly grease or spray the slow cooker insert with cooking spray. You can also use a slow cooker liner for easy cleanup.
- Pour the stuffing mixture into the prepared slow cooker, pressing gently to create an even layer.
- Cover and cook on HIGH for 30 minutes, then turn down to LOW for 2.5 to 3.5 hours or until cooked through.
Video
Notes
- The mixture will seem pretty soupy when it goes into the dish. It should be very moist- otherwise, your dressing will be dry when baked.
- If you do not like onions you can omit them or use some onion powder to replace them. You can also grate the onion with a box grater if it is a textural thing for your family.
- When it comes to salt and pepper adjustment, you can beat the eggs (set them aside) and stir them in after you add the broth if you want to taste without the risk of consuming raw eggs.
Nutrition
Serving: 1serving | Calories: 153kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 693mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 329IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 1mg
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